Shrimp Shooters

"This very refreshing appetizer comes from Southern Living, June 2007. Cook time reflects time to chill. I hope you will enjoy it!"
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by Calee photo by Calee
photo by Calee photo by Calee
Ready In:
8hrs 15mins




  • To Make Vinaigrette:.
  • Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
  • For Shrimp:.
  • Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
  • Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
  • Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
  • Spoon shrimp mixture evenly into glasses.
  • Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.

Questions & Replies

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  1. Cici G.
    I made these for a Gothic Themed Halloween Dinner Party. They looked great! I have to say that they were good and a nice change of pace, but not everyone enjoyed them. There really isn't anything WRONG with them... they're just not great.
  2. I_luv_sweets
    I loved this recipe and so did my guests. I couldn't find white balsamic so I used regular balsamic. GREAT for a different Shrimp Cocktail.
  3. Sharlene~W
    Initial rating, 3 stars...I thought the marinade was too oily and lacked flavor. I would up the cilantro, vinegar and hot sauce next time and still use less oil. The general concept is a good one though. I ended up using mine on top of a salad of baby greens. Update: Did like the flavor of leftovers much better the next day, although olive oil tends to solidify when refrigerated. Left to warm at room temp a bit I'd give it 4 stars.
  4. kiwidutch
    Loved it! I added more cilantro ( coriander) to my vinegrette becuase I knew I was serving it to guests who love it as much as we do, I chopped up some extra cooked shrimp (peeled) and let that marinate too, filled the shot glasses, then put some extra shrimp (with tails unpeeled) on the shot glasses with a toothpick and let the guest dive in. This was a popular addition to a buffet table and it was well received. I also could not find white balsamic vinegar so used white vinegar, but added a little lemon juice as well as the rind and it was very tasty indeed. Please see my rating system: 4 excellent stars for a recipe that I will be serving again. Thanks!!!
  5. lazyme
    Yummy! This is so simple and so good. I couldn't find white balsamic vinegar, so substituted champagne vinegar. I marinated the shrimp for about 8 hours and we really enjoyed this. Can't wait to serve to company. Thanks Bev for yet another winner. Made for Adopt a Tag 2007.


  1. Calee
    Outstanding shrimp! I used fresh flat leaf parsley instead of the cilantro. I found after three hours the shrimp were nicely marinated. Very nice idea serving in a martini glass makes for an elegant appy. Thanks Bev for this recipe one that will go into the binder for safe keeping!


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